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Creamy Sausage Gnocchi Soup
This creamy sausage gnocchi soup has Italian sausage, soft potato gnocchi, and spinach in a savory Parmesan broth. It’s hearty enough to be dinner on its own, but I’m still grabbing a piece of crusty bread to get every last bit.
The secret to that creamy broth? A can of white beans blended with chicken broth. No heavy cream needed, and it’s such an easy way to use those beans sitting in your pantry.
This is the kind of easy soup recipe I want on a chilly night when there’s already enough going on and dinner needs to be simple. It comes together in about 35 minutes, the gnocchi cooks right in the pot, and you’re not juggling three different things on the stove. Finish with fresh lemon and a little extra Parmesan, and dinner is handled!
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Equipment
- 1 Large Dutch Oven or Soup Pot
Ingredients
- 1 15-ounce can white beans or cannellini beans
- 5 1/2 cups chicken broth divided
- 1 tablespoon olive oil
- 1 pound mild Italian sausage casings removed if needed
- 1/2 medium yellow or white onion diced
- 4 garlic cloves minced
- 3 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon chicken bouillon powder or to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 teaspoon red pepper flakes
- 1 16 oz package shelf-stable gnocchi
- 2 cups fresh spinach
- 1/2 cup freshly grated Parmesan cheese
- Juice of ½ lemon
- Kosher salt and black pepper to taste
Instructions
- Blend the beans. Blend the white beans with ½ cup chicken broth until smooth. Set aside.
- Cook the sausage and onion. Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the sausage and cook, breaking it into crumbles, until browned. Add the onion and cook for 3–4 minutes, until softened.
- Add the flavor. Stir in the garlic, tomato paste, Italian seasoning, bouillon, garlic powder, onion powder and red pepper flakes. Cook for 2 minutes, stirring frequently.
- Cook the gnocchi. Pour in the remaining 5 cups broth and bring to a boil. Add the gnocchi and cook according to the package directions, usually 2–3 minutes.
- Make it creamy. Reduce the heat to low. Stir in the blended beans, Parmesan, and spinach. Gently simmer for 2–3 minutes, stirring until the spinach wilts and the cheese melts.
- Finish and serve. Remove from the heat and stir in the lemon juice. Taste and season with salt and black pepper as needed. Enjoy!
Notes
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think!
Tips for Making This Recipe
- Blend the beans until completely smooth. Give them a little extra time in the blender so they make the broth creamy without leaving a grainy texture.
- Swap the sausage to make it your own. Use hot Italian sausage for extra heat, or Italian chicken or turkey sausage if that’s what you have.
- Don’t overcook the gnocchi. It only needs a few minutes, so follow the package directions and keep the final simmer gentle. Cooking it too long can make it mushy.
Frequently Asked Questions
Can I use frozen gnocchi in this soup?
Can I use kale instead of spinach?
Can I make creamy sausage gnocchi soup ahead of time?
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This is such a cozy fall soup loaded with protein and flavor!